Cherry Blossom Raindrop Cake

Instructions

• Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
• Pour the water into a small pan, then add the agar mixture and stir.
• Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
• Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
• Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
• In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
• Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
• Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
• Move the pan to the ice bath and chill for 2 minutes.
• Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
• Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
• Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong